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Last month we brought news of Luke’s Lobster, the shack that finance guy Luke Holden is opening in the East Village. To refresh your memory: Holden claims that since he’s getting his lobsters straight from his dad’s business, Portland Shellfish, he can afford to stuff them with more meat than other places in town do, with none of the filler, and still keep prices at $14 for a four-ounce roll, and $8 for a two-ouncer. Add to that fact the lobsters are trapped according to Maine’s strict sustainability standards and travel from trap to bun relatively quickly (one and a half to three days, Holden’s partner Ben Conniff tells us). So are these really “NYC’s highest quality, most affordable lobster rolls” as the website so boldly advertises?

Another newcomer, the Red Hook Lobster Pound, might have something to say about that, but you’ll have a chance to try for yourself when the store opens this Thursday at 11 a.m. (Luke’s will be open until midnight on weekdays and until 1 a.m. or 2 a.m. from Thursday through Saturday). Initially the menu will be limited to lobster, shrimp, and crab rolls, empress-crab-claw rolls ($8), and a chowder, but later Holden will add items such as shrimp rolls, Jonah crab claws, baked lobster knuckles, and starting next spring, if the SLA permits it, some Maine microbrews to drink there or take out. Delivery will launch down the road, and the boys do hope to open more locations.